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Spray a slow cooker with nonstick cooking spray. Place the wings in the bottom of the slow cooker.
In a bowl, combine the chili sauce, lemon juice, molasses, Worcestershire sauce, chili powder, salt, hot pepper sauce and garlic powder. Pour over the wings in the slow cooker.
Cook on low for 4-5 hours, until the wings are tender.
Remove the wings from the slow cooker and place on a foil lined baking sheet. Transfer the liquid from the slow cooker to a pot, and place over high heat. Bring to a boil. In a small bowl, combine the cornstarch and water. Add to the boiling liquid and stir in. Cook, stirring occasionally, until slightly thickened.
Turn on the broiler.
Baste the tops of the wings with the thickened barbecue sauce. Place in the oven under the broiler until the tops are crisped and browned, just a couple minutes. (Make sure to keep an eye on them, as they will cook quickly.)